TONKATSU SCOTCH EGGS
My first time having scotch eggs was in 2005 at The Landmark Tavern, on the corner of 11th Avenue and West 46th, in New York’s Hell Kitchen. A place that would initially ignite my passion to start my own baking business; and a story I may share at a later date, perhaps. The appetizer, as it was served, had crushed hazelnuts in the breading and was nestled in mixed greens with a lemony vinaigrette. My take on this food flashback includes a hot mustard and honey dressing commingling with fresh fields adorned with my Tonkatsu Scotch Eggs.
PREP/COOK TIME: Roughly 40 Minutes
Makes 4 Servings
INGREDIENTS
½ Lbs – Mild Italian Sausage Ground Sausage
6 Large – Eggs
2 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Cup – All Purpose Flour
2 Cups – Panko Bread Crumbs
4 Cups – Vegetable Oil
HOT MUSTARD & HONEY DRESSING
1 Tbs – Hot Mustard
1 Tbs – Clover Honey
1 Tbs – Rice Vinegar
3 Tbs to ¼ Cup – Vegetable or Canola Oil
1 Lbs – Mixed Salad Greens
THE NITTY GRITTY
Place four eggs in a small saucepan; cover completely with cold water (about 2 inches over eggs). Bring eggs to a boil over high heat; cover and remove from heat—let stand for 5 minutes. Drain and refill saucepan with cold water, repeatedly, till eggs cool. Crack egg shells gently and return to pan for about a minute and peel. This method ensures the membrane to pull away from the egg easily. If shell still sticks to egg, return to water for a couple seconds.
Place flour in one medium mixing bowl and panko in another.
Whisk remaining 2 eggs in yet another mixing bowl; season with 1 tsp salt and pepper.
Portion sausage into 4 equal amounts. Using your hands, flatten portion, about a ¼” or slightly more, into a rectangular-ish shaped patty. Add boiled egg; wrap sausage around egg and shape evenly to egg’s form—pinch off any excess.
Dredge sausage parceled eggs from flour-to-whisked eggs-to panko; repeating the last two steps.
In a large pot, heat oil at medium high. Fry eggs for about 5 – 6 minutes; turning each repeatedly with a slotted spoon to cook evenly. Fry till golden and slightly firm in weight. Transfer to paper towels to drain oily excess; season with remaining 1 tsp of salt.
DRESSING – Whisk ingredients in a medium mixing bowl till emulsified; toss with greens.
Cut Scotch egg in half and serve atop an immodest mound of salad and enjoy!
NOVEMBER 20, 2019
